Ingredients
1 sweet red pepper salsa
1 (recipe follows)
2 tbsp chili powder
1/4 tsp salt teaspoon
1/8 black pepper
4 (6oz) salmon fillets
1 (about 1 inch thick)
2 tsp olive oil
Directions
Make salsa; set aside. Combine chili powder, salt and black pepper;
rub evenly over salmon fillets. Heat oil in a large nonstick skillet
over medium-high heat. Add fillets; cook 4 minutes on each tide or
until fish flakes easily when tested with a fork. Serve with salsa,
Makes 4 servings.
SWEET PEPPER SALSA: Combine in a bowl: 3/4 cup diced red onion, 1/2
cup diced yellow bell pepper, 1/2 cup diced red bell pepper, 1
tablespoon minced seeded jalapeno pepper, 1/2 cup diced plum tomato,
2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lemon juice,
2 teaspoons cider vinegar, 1/4 teaspoon ground cumin, 1/8 teaspoon
sugar, 1/8 teaspoon salt, 1/8 teaspoon ground coriander and 1/8
teaspoon ground red pepper. Stir well. Let stand at least 30 minutes,
stirring occasionally.
Per serving: Calories 348 Fat 18g Cholesterol 115mg Sodium 351 Percent
calories from fat 46%
Dallas Morning News 10/2/96 Typos by Bobbie Beers
Servings: 4 servings
Chili Seared Salmon With Sweet Pepper Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chili; Dip; Fish; Mexican
The History of Recipes
It is quite possible to follow the history of recipes far back into the distant past, at least as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes prepared by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans were skilled in the use of many herbs, including a few that are still present in modern kitchens like basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted an explosion in publications on food, many of which are kept safe in private cookery archives. By the time we get to the 20th century, cookbooks were in great demand, as a result of more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chili Seared Salmon With Sweet Pepper Salsa recipe.
